Add yeast and egg mixture to the flours. Add milk gradually, not all at once. Mix with wooden spatula. When the ingredients start to combine, start kneading. Flour the working surface. It takes something like 8 – 10 mins for gluten to activate, so you’ll be probably kneading for about 10 mins. The dough should be firm and silky.

Let rise. When doubled in volume, divide in three equal parts and knead once more. Make three rolls and roll them out lenghtwise. Than add some filling in the middle, close up and braid. Let rise once again.

Before baking, brush with mixture of egg yolk and two tablespoons of milk.

Preheat oven at 200°c and place in a baking tray filled with water to create steam. Bake for 10 mins, than lover the temperature to 180°c and bake for another 15 – 20 mins.